Spicy Fried Clams

Name: Spicy Fried Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower clam; 1 piece Green Hang Pepper; 1 piece Red pepper; 15g Rapeseed oil; 1 Chives; 2 cloves garlic; 5 slices ginger; 1 tbsp Soy sauce; 2 tbsp Cooking Wine; 2 tbsp Oyster sauce

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Clam has rich nutrition, tender and delicious meat, high protein and low fat; rich in vitamins, unsaturated fatty acids, calcium, magnesium, iron, zinc and other essential trace elements for the human body, it is easy to be digested and absorbed by the human body after eating; and it is of high quality and low price. , So it is very popular with people.
When making clams and seafood, the taste is "fresh and tender", so there is no need to add too much seasoning during the cooking process, and the high fire is quick to fry and taste while it is hot. It is really great~~~

Spicy Fried Clams

1. Prepare all ingredients

2. Put the clams in a basin and soak in light salt water to spit away the mud and sand, and then rinse with water

3. Pour into the pot and add a proper amount of water to boil slightly to turn off the heat, which can further remove the mud and sand in the clam shell

4. Pour into the vegetable basket to drain the water

5. Heat the pot, pour the rapeseed oil, add green onion, ginger, garlic and half of the green and red peppers to stir fragrantly

6. Pour in oyster sauce, light soy sauce and dark soy sauce, stir well over low heat

7. Put in the clams and the other half of the green and red pepper

8. Turn to high heat to quickly stir and cook into the cooking wine

9. When the sauce is evenly covered with clams and changes color, you can turn off the heat and cook out. Because light soy sauce and oyster sauce are salty, do not put salt in the process of frying.

Tips:
1. Seafood ingredients, what you eat is its freshness and taste, so please eat it as soon as possible when you buy it, and it should not be stored for a long time.
2. Buy clams back: remember to soak them in salt water for a while to let them spit out the mud and sand, so that they taste delicious and do not seep their teeth.
3. When cooking clams and other seafood ingredients, pay attention to the time and heat. Use a strong fire to fry quickly, otherwise the flavor will be lost and the meat will become old and unpalatable.
4. Do not use coated non-stick pans when making clams with shells at home. It will scratch the surface coating of the wok. It is best to use stainless steel, iron or casserole pans.